Hummus by way of southern France (aka chickpea and fennel purée) from Ottolenghi Comfort (page 63) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato, olive and pepper topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on November 30, 2024

    The addition of sautéed fennel and onion and no tahini makes this a light take on hummus, especially when freshly made and still warm. I made roughly a half batch with one can of chickpeas. Next time I might up the vinegar in the roasted pepper and tomato topping or add in some of the pickled red peppers from the other hummus recipe in this book.

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